Yes, I am so obsessed with macarons and I always try to perfect my recipe. O (∩_∩) O~
Through experiments, I make some tiny modifications to my previous macaron recipe. A little bit change makes huge difference in the finished products. You can see in the picture that the feet and the skirts improve a lot.
The matcha powder I bought just arrived. So I make a batch of matcha macarons.
Run the process for about 10 seconds.
Shift the flour mixture through a flour shifter or strainer.
Discard any big almond pieces.
Beat at low speed for about 1 minute. Switch to medium speed for 3 to 4 minutes. And then beat at high speed for 1 to 2 minutes. Add sugar in three batches in between. Stop beating when the stiff peak forms.
It takes about 5 to 6 minutes beating time for the egg whites to form stiff peaks.
Add shifted almond flour mixture.
With a rubber spatula, gently fold the flour mixture into egg whites.
Fold it gently until the batter can fall smoothly like a silky ribbon.
Fill the pastry bag with almond batter.
Tap the bottom of the cookie pan when done to smooth the cookie dough tops.
Let the pan sit on countertop until the surface becomes dry to touch. It might take 30 to 60 minutes depending on the humidity around.
Preheat the oven to 325F.
Bake in the oven for 12 to 14 minutes.
Allow the cookies to cool down on the silicone mats before removing them.
Use any filling of your choice: jam, chocolate, cheese, nutella………. Be creative!
I love chocolate. So I use chocolate gouache as the filling here.
Love the macaron feet and skirts
Time to enjoy!